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    Scott Adams

    Black Currrant Pie (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons. - James

    Pie Pastry:



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    1 ½ cup sifted gluten-free flour *
    ½ cup soy flour
    2 teaspoons xanthan gum
    ¼ - ½ teaspoon salt
    2/3 cup Crisco or other shortening
    5-7 tablespoons COLD water (I use 7)

    Sift flours, xanthan and salt; cut in shortening until likeness of cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite gluten-free filling (fresh currants are not that easy to find) and bake as directed.

    * gluten-free flour 6 parts rice flour
    2 parts potato starch flour
    1 part tapioca starch flour

    Fresh Black Currant Filling:
    3 Cups fresh Currants (heaping), crush ½ cup.

    Mix the crushed berries with 1 ½ cup sugar, 3 tablespoons of quick-cooking tapioca and ¼ teaspoon salt. Cook and stir until bubbly; Cook 2 minutes more. Add remaining whole berries, stir in ½ to 1 teaspoon of grated orange peel and ½-2/3 cup of broken walnuts. Fill pastry with the filling and dot with 2 tablespoons of butter, cover with top pastry making slits for steam to escape. Bake at 400 for about 35 minutes.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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